生姜可溶性膳食纤维的酶法提取工艺中植物蛋白酶条件的确定  

Determination of Plant Protease Conditions in Ginger Soluble Dietary Fiber Enzymatic Extraction Process

作　　者：宋荣珍 位思清 孙靖雯 张晓珂 乔旭光[1] 唐晓珍[1] SONG Rong-zhen WEI Si-qing SUN Jing-wen ZHANG Xiao-ke QIAO Xu-guang TANG Xiao-zhen(College of Food Science and Engineering, Shandong Agricultural University,Tai＇an 271018, China Shandong Foreign Trade Vocational College, Tai＇an 271000, China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东省外贸职业学院,山东泰安271000

出　　处：《中国调味品》2017年第10期20-22,28,共4页China Condiment

基　　金：山东省自然科学基金(ZR2014CM035);山东省2016年度农业重大应用技术创新项目(2130106);国家科技支撑计划子课题(2012BAD33B07);泰安市科技发展项目(20113075)

摘　　要：采用植物蛋白酶和糖化酶联合提取生姜中可溶性膳食纤维,固定糖化酶提取条件,探讨植物蛋白酶的工艺条件。在固定糖化酶加酶量1%,酶解温度60℃,酶解时间1h的条件下,确定了植物蛋白酶的优化条件为加酶量6%,酶解温度55℃,酶解时间5h,此条件下生姜中可溶性膳食纤维提取率高达13.24%。Extract the soluble dietary fiber from ginger by plant protease and glucoamylase, fix the extraction conditions of glucoamylase,study on the process conditions of plant protease. On the basis of glucoamylase fixed additive amount of 1 %, enzymolysis temperature of 60 ℃, enzymolysis time of 1 h, the experiment shows that the optimal extraction conditions of plant protease are as follows： enzyme dosage is 6% ,enzymolysis temperature is 55 ℃, enzymolysis time is 5 h, under such conditions, the extraction ratio of soluble dietary fiber from ginger reaches 13.24%.

关 键 词：生姜 可溶性膳食纤维 植物蛋白酶 

分 类 号：TS264.2[轻工技术与工程—发酵工程]